Very Biryani

Here’s a succulent dish: Biryani!

Five layers of vegetable and rice pulao filling a casserole dish to the top. On the side, raita, a seasoned yogurt with diced tomato and shaved cucumber.

I prepared the vegetables and rice separately, for the vegetables chopping eight cups of colorful peppers, broccoli, peas, carrots, and green beans into one-inch bits.

I sizzled two medium onions in oil, added two cups of paneer, and into the molten fry poured a bunch of spices I don’t normally use: garam masala, ground coriander, cumin, cayenne pepper. Such flavor!

For the rice I scorched more spices—cardamom, peppercorns, cinnamon, and cumin seeds—then poured in the water and basmati, cooking it as usual.

With these I built the casserole, two thick layers of vegetable between three layers of rice.

In my quest to conquer nine new meals this year, I served up biryani.

Or should I say, biriyummy! Very biriyummy!






7 thoughts on “Very Biryani

  1. We have been cooking and baking so much during quarantine! We’ve been trying new recipes! FUN! One of our favorites: Homemade oatmeal creme pies. Delicious!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s